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A burrito has never really been a bikini-friendly meal…until now. This vegan burrito recipe nixes the dairy, meat, white flour and white rice, and replaces them with healthy alternatives.

Packed with spice, beans, brown rice and a kabocha squash-based “cheese”, the burrito has a chunky bite with a creamy backdrop. With the additional avocado, green leaves and tomatoes, the burrito is easier to digest and there is additional freshness that gives you the sense of a complete meal. You won’t be craving more. Enjoy!

Vegan Burrito

Serves 4

Ingredients

For the Bean Filling

15 ounces cooked kidney beans

1 white onion, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

1 tbsp extra virgin olive oil

salt and pepper to taste

1 tsp paprika

1 tsp cumin

1/4 tsp cinnamon

For the “Cheese”

1 cup kabocha squash, steamed and mashed

1 tbsp extra-virgin olive oil

salt and pepper to taste

1 tbsp nutritional yeast

juice of half a lemon

For the Assembly

4 tortillas (warmed in oven or in saucepan)

Lettuce

Tomato

Avocado

Brown rice, cooked according to package instructions

Directions

Chop the red bell pepper, the green bell pepper, and the onion into small pieces. Add salt and pepper and sauté the mixture on medium heat until the onion is translucent. Add the kidney beans. Stir the paprika, cumin and pinch of cinnamon into the mixture. Continue to cook over medium heat, stirring occasionally. When the beans begin to cook through a bit and soften, use the bottom of the fork to mash the beans. Keep things chunky though!

Lay out a warmed whole-grain tortilla. Place the lettuce towards the bottom, then line the bean, rice, and cheese mixtures parallel to one another as you work the piling up towards the center of the tortilla. At last, top with tomatoes and avocado. Roll and slice the burrito in half and at an angle.